August 4, 2026
Why we still hand-pound every curry paste
Someone asks us most weeks why we do not just use a blender. The honest answer is that a stone mortar bruises the herbs instead of liquefying them.
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The Journal
Notes from the Kitchen.
Loose pages after the recipe notebook — on ingredients, the neighborhood, and whatever's simmering this month.
July 18, 2026
A short walk down Charoenkrung
Five minutes toward the river gets you to River City. Seven the other way, ICONSIAM. In between: a hardware shop older than the restaurant.
Read the full noteJune 30, 2026
The dock workers who started it all
Before there was a shophouse, there was a cart timed to the rice barges — bowls of khanom jeen ready before the first shift started.
Read the full noteJune 9, 2026
Mango season, and why the rice matters more
Everyone asks about the mango. Fair enough. But the sticky rice is steamed twice and rested in coconut cream before it ever meets the fruit.
Read the full noteMay 22, 2026
What the rainy season does to a curry pot
Galangal drinks up more water this time of year, so the paste needs an extra few minutes at the mortar to break down properly.
Read the full note— that's everything so far. Back soon.
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